Sunday Favorites: Spring Mini Quiches Worth Making Again and Again
- Prep Time: 2o minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 1x
Ingredients
Scale
- 5 eggs
- 2 small Vidalia onions, thinly sliced
- 1 cup heavy cream
- 4 ounces goat cheese
- 1 cup Gruyére cheese, shredded
- 1/4 cup grated parmesan cheese
- 1 tablespoon Dijon
- 1/4 cup fresh chives, chopped, plus more for adding after the quiche is baked.
- Salt and pepper
- 1 frozen pie crust thawed enough to roll out.
Instructions
- Preheat oven to 350 degrees.
- Peel the onions and slice them very thin using a mandolin or a sharp knife. Sauté in a pan with a little olive oil, just until softened, and when they begin to caramelize.
- Prepare the pie crust using store-bought or homemade. For mini quiches in regular-sized muffin tins, I cut 3.5″ rounds using a biscuit cutter and placed them in a greased muffin tin.
- Blind bake the crust for about 8-9 minutes.
- Meanwhile, whisk the eggs and cream. Then add the chives, mustard, and parmesan cheese. Add salt and pepper.
- Then layer in the sautéed onions and a little of the Gruyère cheese on the bottom of each quiche cup.
- Crumble the goat cheese on top, and pour the egg mixture into each cup.
- Bake for about 2o to 25 minutes until the quiche has puffed, browned a little, and set in the center. If the crusts look a little too brown at the end of baking, cover loosely with aluminum foil until done.